Salami Nola

This salami is lightly smoked and this is why it differs from other Italian salamis. It is also more coarsely ground and formed into shorter links.

MeatsMetricUS
lean pork (butt, ham)500 g1.1 lb.
regular pork trimmings (butt)500 g1.1 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose), 0.2%2.0 g½ tsp.
sugar, 0.2%2.0 g,½ tsp.
cracked black pepper4.0 g1 tsp.
ground red pepper2.0 g1 tsp.
allspice2.0 g1 tsp.
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork through ⅜” plate (10 mm).
  2. Mix all ingredients with ground pork.
  3. Stuff firmly into 60 mm beef middles or protein lined fibrous casings. Make 8” (20 cm) long links.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Apply thin cold smoke ( < 20º C, 68º F) for a few hours.
  6. Dry at 16-12º C (60-54º F), 85-80% humidity for 1 month. The sausage is dried until around 30-35% in weight is lost.
  7. Store sausages at 10-15º C (50-59º F), 75% humidity.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish